My sauteed polenta cakes topped with creamy white corn is something I put together for a quick side dish.
I bought organic polenta that you slice up which makes this recipe fast and easy. You can prepare your own polenta as well, just follow the package directions. Polenta for me is good alone, but adding a topping like cheesy corn was really good! I never grew up eating polenta, it was something I tried on my own as an adult… and loved it. Whenever I am in a super market, I pick some up! You can make this recipe as a great little appetizer too! Hopefully you’ll like this recipe if you try it ;o)
- 6 slices polenta
- 1 tablespoon olive oil, plus more for sauteing.
- 2 scallions, chopped
- 1 tablespoon butter
- 2 1/2 cups white corn, fresh or frozen. (I used frozen)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 4 ounces cream cheese
- 1/2 cup Monterey Jack Cheese
- Salt and pepper to taste
In a medium saute pan add 1 tablespoon olive oil and 1 tablespoon butter. Add onion, and garlic. Saute until softened. Next add your white corn. Cook on medium low until corn is soft. Add cream cheese, salt, pepper,monterey jack and scallions to pan. Stir until blended and cheese has melted. This recipe serves up to 6.
For the polenta cakes. Slice 6 polenta rounds and saute in a pan with olive oil until cooked through. At least 5-6 minutes. To put it altogether, place your polenta cakes on a plate, top with your creamy white corn. Top with extra scallions, and cheese.
Simple as that! Enjoy!
- 1 Small white onion
- olive oil
- 1-2 Garlic cloves
- 3 ounces Neufchatel Cheese
- 1 Cup Cooked Quinoa
- 1/2 Cup Black Beans
- 1/2 Cup Corn Kernels
- 1 Large Roma Tomato
- Salt to taste
- Pepper to taste
- 1 Teaspoon Chili powder
- 1/2 Teaspoon Coriander
First cook your quinoa by following package directions. I used 1/4 cup uncooked quinoa, and boiled 1/2 cup water. Once the water boiled, I added the quinoa and let simmer covered until the quinoa soaked up all the water. The 1/4 quinoa, makes more then 1 cup cooked. Set aside. Next in a non stick pan, saute your onion and olive oil. Once onions are softened, add minced garlic, and cook another minute. Add tomatoes, black beans, corn kernels, and seasonings. Stir and cook 5 minutes. Add your Neufchatel cheese, and blend well until incorporated. Lastly, add your cooked quinoa to the pan. make sure all ingredients get mixed in. Taste your food, and check for salt or possibly more cheese? It’s up to you! Serves up to 6 people. Enjoy
I named this Julian’s Zucchini Pancakes because my baby boy Julian just loves zucchini! He gobbles up these pancakes like a champ! They are super easy to make and he loves them, that makes me smile :O)
Zucchini is one of those vegetables that’s very versatile. You can fry it like how I’m showing you today, my favorite… you can stuff it, make soup out of it, chop it with fellow vegetables, and so on and so on. It’s sweet and healthy, and always a staple in my home.
This simple recipe can also become breakfast, just add some toast. Or maybe just a side dish for dinner alongside some rice. It’s delicious no matter what time of day you make it. Just make it! Here’s how easy they were to put together…
1 medium zucchini, shredded
1 egg beaten
2 tablespoons flour, this can vary
1 tablespoon parmesan cheese
1 teaspoon baking powder
olive oil for frying
butter for frying
salt and pepper to taste
In a medium sized bowl, add your shredded zucchini. I used my box grater, you may use a food chopper as well. Next you must drain out your zucchini. If you don’t your pancakes can be too soggy. I literally squeeze the life out of my zucchini by hand. You can also place your zucchini after shredded in a colander and let the water drip down into another bowl. This takes more time. If your like me and you want it done now, squeeze it! Now, add to your mixing bowl along with your beaten egg, parmesan cheese, baking powder, flour, salt and pepper. I do a dash of each salt and pepper, then add more salt later on. Check out your batter. Is it too watery? If so, add more flour. Mix well, and now your ready to fry. To a frying pan, add a tablespoon of olive oil and a pat of butter. Butter adds flavor, YUM! Use a spoon to make your pancakes. I used a tablespoon, and ended up with 10 zucchini pancakes. My pan held about 5 pancakes, so keep adding more oil and butter for the next batch. After you are done frying, remove them from your pan and place on a dish lined with paper towel to remove excess oil. Sprinkle with more salt and that’s it! These are best if eaten right away. Why wait…Enjoy!
Growing up Italian, I’ve had my share of mama’s meatballs! They are scrumptious! I still love them til this day, especially when my mom brings them over already made, with extra sauce and all! My meatballs are definitely different then my mother’s. They are sweet and tangy, and not a typical red sauced Italian style meatball. I lightly fry in olive oil to seal in flavor like my mother, but at times I slow cook mine in a crock pot instead of on the stove top. My recipe goes well with a side of rice, noodles or some wholesome veggies. Here is how I make my sweet and tangy turkey meatballs!
1 1/4 pound ground turkey, I used Jennie-O
1/4 cup chopped onion
1/2 cup breadcrumbs, seasoned
2 tablespoons grated parmesan cheese
2 tablespoons barbeque sauce, I love Sweet Baby Rays ( plus 1/2 cup more for crockpot)
2 tablespoons apricot preserves (again, 1/2 cup more for the crockpot)
1/4 teaspoon salt
dash of pepper
olive oil for frying
1 cup chicken stock
In a large mixing bowl add your turkey, egg, onion, breadcrumbs, parmesan, barbeque sauce, apricot preserves, salt, and pepper. Mix well and shape into mini meatballs. For my 1 1/4 pounds of turkey I got 33 meatballs. I used a tablespoon measure to make them even. You can make them whatever size you like, big, small, extra large! Make ’em your own. Just know that the bigger the meatball the longer cooking time.
After they were measured out, my 33 little tangy meatballs went straight into my non stick pan with a little olive oil. Cook on medium low until browned on all sides. You do not need to cook them through. Next, in your crock pot add 1/2 cup barbeque sauce, 1/2 cup apricot preserves and a little chicken stock to loosen it up a bit. I used 1 cup. Add your meatballs, and cook on low for at least 2 hours. You can cook them longer too. Mine were minis so they cooked pretty fast. Check on them, give them a shake, stir them around. If you need more sauce just add it. You may also add more sauce to a serving bowl and serve them that way. Make some rice on the side for a quick meal, or serve as party appetizers with tooth picks at your next event! Enjoy!
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I wanted the creaminess of mashed potatoes but wanted something not so starchy, so I made this easy creamy cauliflower. It’s delicious and gives you the effect of mashed potatoes without too much guilt! Enjoy!
What you’ll need :
1 large Cauliflower head
2 tablespoons olive oil
2 cloves of garlic, more if you wish
2 tablespoons butter, again use more if you like
4 ounces low fat cream cheese
1-2 tablespoons parmesan cheese
salt and pepper to taste
dried parsley flakes
Start by rinsing your cauliflower in cool water and cut into small pieces. Next in a large pot add your olive oil, garlic, and butter. Sautee for a minute. Don’t let the garlic burn, or it will become bitter. Add your fresh cauliflower and toss to coat. Add about 1/4 cup of water and cover to steam cook. If you need more water, just add to the pot when cooking. Once cooked through, you may then add the salt, pepper, garlic powder, cream cheese and parmesan. At this time you may begin to mash with a handheld masher or use a blender to make really creamy. I like mine a little chunkier in texture, so I used my handheld. Taste your cauliflower! You may need more seasonings, just don’t eat all of it, because it’s delish! Serve in a pretty dish with a dab of butter and sprinkle on some dried parsley, fresh if you like. Enjoy!